Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delightful dish combining teriyaki chicken, pineapple, and rice stuffed in vibrant bell peppers.
Servings: 4 servings
Calories: 420kcal
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 4 large yellow bell peppers
- 1 lb ground chicken
- 2 cups cooked rice
- 1/2 cup diced pineapple
- 1/4 cup shredded carrots
- 1/2 cup teriyaki sauce
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds.
- In a skillet, cook the ground chicken until fully browned. Stir in the teriyaki sauce and let it simmer for a couple of minutes.
- In a bowl, mix cooked rice, diced pineapple, shredded carrots, and green onions.
- Add the chicken mixture to the bowl and stir until combined.
- Stuff the peppers with the mixture and place them upright in a baking dish.
- Bake for 25-30 minutes until peppers are tender.
- Sprinkle sesame seeds over the top before serving.
Notes
For softer peppers, parboil them for 5 minutes before stuffing. You can substitute ground turkey or tofu for chicken.
Nutrition
Calories: 420kcal | Fat: 15g